Bush Buns

• 1 lb. ground beef
• 1 c. chopped onion
• 1/2 c. catsup
• 1 Tbsp. vinegar
• 1 tsp. celery seed
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. prepared mustard
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. MSG
• 1 pkg. hot roll mix (Pillsbury)
• Crisco (for deep frying)

1. Brown beef and onion together.
2. Add remaining ingredients, except hot roll mix and Crisco.
3. Bring to a boil.
4. Simmer about 20 to 30 minutes.
5. Mix roll mix according to package directions. Divide dough into 24 equal parts (small balls).
6. Flatten each dough ball and place 1 spoonful of mixture in center.
7. Form dough around meat mixture, sealing seams so juice stays inside.
8. Allow dough to rise again.
9. Deep-fry in hot Crisco at 360u0b0 for about 5 minutes or until golden brown.
10. Drain on absorbent paper.
11. Best when eaten immediately, but also good to warm up leftovers in microwave.

ground beef, onion, catsup, vinegar, celery, worcestershire sauce, mustard, salt, pepper, hot roll

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7541 (may not work)